Pierre Hermé, widely considered as today’s foremost pastry chef, will expose three of his creations, retracing them from their original intuition to the elaboration of their flavors, textures, and formal manifestations, ultimately giving each its own character and ability to provide us with a new way of discovering the world. . . . His work demonstrates a rigor and sensibility that have created a new grammar whose richness is in line with the growing interest in cross-disciplinary thinking in design fields—laying foundations of what can be called the Architecture of Taste.